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  • Sarah Rainey

Peanut butter cookies

I don't know about you, but I am a peanut butter fiend. I've been known to demolish entire jars in a single sitting, spread it on everything from crumpets to malt loaf, and can often be found in the middle of the night, sitting in the kitchen in my PJs, eating it straight from the jar with a spoon.

If you're even halfway as obsessed as I am, you'll adore these - little nuggets of crunchy peanuttiness, disguised as 'biscuits', but in reality nothing more than a dollop of baked peanut butter (with added sugar, of course). They take just seconds to whip up, and not much longer in the oven.

Makes around 25 cookies


260g crunchy peanut butter

200g caster sugar

1 egg


Preheat the oven to 175C.

Put the ingredients in a large bowl and mix well until combined.

It should all come together into a ball of dough. If the mixture is still quite gooey (this depends on the type and temperature of your peanut butter), use a pair of teaspoons to complete the next few steps.

Take chunks of the dough and roll them into balls the size of a 50p piece.

Place these on a baking sheet lined with greaseproof paper, around 5cm apart. Use a fork to flatten each ball of dough to around 1cm thick.

Bake for approximately 20 minutes (a few minutes less if you prefer them squidgy).

Cool on a wire rack before serving.

Aaaand, a radical idea... if you don't like/are allergic to peanuts, why not make these with another type of nut butter instead? They work just as well with almond butter or cashew butter - and there's even something called sunflower seed butter, which sounds icky but might taste quite nice. WHO KNOWS (well, you will, if you test it. Let me know how you get on!)

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